Key Lime Meringue Pie is creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.
Key Lime Meringue Pie Recipe
Key Lime Meringue Pie is a creamy, dreamy, and delightfully tangy dessert! The fluffy, cloud-like layer of meringue on top is the perfect way to cap off this classic pie recipe.
Ingredients
For the Meringue
- 1 cup granulated sugar
- ½ cup water
- 4 large egg whites, room temperature
- ½ teaspoon cream of tartar
For the Pie Filling
- 1 can (14 ounce) sweetened condensed milk
- 4 large egg yolks, room temperature
- ½ cup key lime juice
- 1 teaspoon key lime zest
- 1 9-inch graham cracker pie crust, see notes
Instructions
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For the meringue, stir the sugar and water in a small saucepan over medium heat. As the mixture begins to simmer on the edges, stop stirring to prevent crystals from forming. Place a candy thermometer in the saucepan mixture and heat until the temperature reaches 240 degrees F, and the mixture becomes thick and syrup-like in consistency. This process takes about 10-15 minutes.
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While the mixture is simmering (and not being stirred), beat egg whites with cream of tartar in a large mixing bowl with whisk attachment. Beat until egg whites are foamy, but before they reach soft peaks.
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When the syrup is done heating, immediately pour in the the egg whites and beat at medium speed. Increase speed to high and continue beating until stiff peaks form and meringue has cooled (about 10 minutes). Set aside.
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Preheat oven to 350 degrees F.
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For the pie filling, combine sweetened condensed milk with egg yolks, key lime juice, and key lime zest in a large mixing bowl. Whisk until smooth. Pour the filling into prepared graham cracker crust. Bake for 20 minutes.
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Remove pie from oven after 20 minutes and increase oven temperature to 425 degrees F.
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While the filling is still hot from the oven, spoon the meringue over the top, using a small spoon to create swirls and peaks in the meringue.
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Bake for 7-10 minutes, or until the tips of the meringue have browned lightly. Remove from oven and cool on counter until room temperature. Cover loosely with plastic wrap after cooling and chill in refrigerator for 6-8 hours.
Notes
- I used Nellie and Joey’s Famous Key Lime Juice in the recipe, you can find it at most large grocery stores. Or you can use fresh key limes (you’ll need quite a few here)!
- Let the eggs come to room temperature. Whipped whites will reach stiff peaks faster if they are not cold, and the other ingredients will mix more smoothly.
- If you’re using key limes for zest, you’ll need about 4 to 5 key limes for a teaspoon of zest. I highly recommend finding the key lime juice, and using regular limes for the zest (if you can’t find key limes).
- Allow the pie to cool at room temperature completely before placing it in the refrigerator. This will keep the meringue from shrinking when refrigerated.
- Store Key lime meringue pie in the refrigerator for up to 3 days. After this, the meringue will start weeping.
- If you’d like to freeze this pie, wrap it tightly (or store smaller portions in a freezer bag or container) and freeze for up to 1 month. Thaw in the refrigerator before serving. Note that the meringue will weep while thawing.
